Stuffed Mushrooms with Clams

October 29th, 2008 Leave a comment Go to comments

Do you have some containers of clams sitting around in your freezer that you don’t know what to do with? I know I do. Those clams are tons of fun to dig, but face it, you can only eat so many at one stop. So you shucked the rest and froze them. Now what?

How about whipping up a big batch of stuffed mushrooms for your next party?  These are very reminiscent of the ones you get at the Olive Garden, and always are a hit at our place!

Ingredients

8 -12 Large Mushrooms
1 (6oz) Can of Clams (drained and finely minced) with 1/4c. of clam juice reserved
1 Green Onion (finely chopped)
1 Egg – beaten
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 c. Italian Style Bread Crumbs
1 tsp. Oregano Leaves
1 Tbsp Melted Butter (cooled slightly)
2 Tbsp Finely Grated Parmesan Cheese
1 Tbsp Finely Grated Romano Cheese
2 Tbsp Finely Grated Mozzarella Cheese (for stuffing)
1/4 c. Finely Grated Mozzarella Cheese  (for garnish)
1/4 c. Melted Butter

Preheat your oven to 350°

Wash or brush clean your mushrooms and remove the stems. In a bowl, combine the minced clams, onions, garlic salt, minced garlic, butter and oregano.  Mix well and add the bread crumbs, egg, clam juice.  Mix again and then add the Parmesan, Romano, and Mozzarella and mix one last time.

Scoop the mixture into the mushroom caps and mound it slightly.  Put them on an oiled baking dish and pour the second batch of melted butter over the top.

Cover and bake for 35-40 minutes.  Remove the cover and add the last of the Mozzarella cheese to the top of the stuffed mushrooms, and return to the oven until the cheese melts slightly.  Alternatively, if you are feeling bold you can turn on your broiler and finish them off under it, but watch them closely!
Stuffed Mushrooms Recipe – Fishing with Cliff
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